Tag: recipe

Posted in Dinner, Food, Main Dish, Pork, slow cooking

Yummy Slow Cooker Pulled Pork

Posted on by lmc

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There is nothing like walking in the door after a long day of work knowing that dinner has been simmering in the crock pot all day and the aroma of barbecue fills the air.
These past few weeks, I’ve been working long hours and the unbelievable weather has made for some long, white-knuckled travel, here in the Midwest. Coming home, realizing that dinner is nearly ready is a saving grace.
Pork roast can be found at your local grocer, usually at a decent price, when it’s on sale. I try to stock up on the long, lean roast by slicing it in chunks about 6-8″ long; enough to fit comfortably into the crock pot. I wrap the meat well and pop it into freezer bags to be stored in the freezer for satisfying crock pot recipes. Use your favorite barbecue sauce for this recipe. We like Sweet Baby Ray ‘s. It seems to be just the right flavor to suit my family.
Stay warm everyone!

Yummy Crock Pot Pulled Pork

1 (4 pound) pork roast
2 cups barbecue sauce ( reserve 1 cup)
1/2 cup apple cider vinegar
1/2 cup chicken or beef broth
1/4 cup light brown sugar
1 tablespoon prepared yellow mustard
1 tablespoon Worcestershire sauce
1 tablespoon chili powder
1 extra large onion, chopped
2 large cloves garlic, crushed
1 teaspoons dried thyme

Spray bottom of slow cooker with cooking spray. Put the roast in the cooker and pour in 1 cup barbecue sauce, apple cider vinegar and broth. Stir in remaining ingredients. Cover and cook on High for 5 to 6 hours.
Remove the roast from the slow cooker, and shred the meat using two forks. Return the shredded pork to the slow cooker, and stir the meat into the juices. Add reserved barbecue sauce for extra flavor.

Posted in Bread, breakfast, Food, Homemade Mixes, Pancakes, Syrup, Toppings

Hearty Oatmeal Pancakes with Homemade Maple Flavored Syrup

Posted on by lmc

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For the last several days, we have been experiencing record-breaking low temperatures in our part of the world. On the positive side, forecasters had given us plenty of warning, so I was able to head out to the local stores last week to stock up on lots of food before the arctic blast set in. All in all, I did pretty well. I purchased lots of fresh fruits and vegetables, plenty of oatmeal and other breakfast items, baking supplies to make fresh bread and a few goodies for my home bound troops.
Yesterday, M pulled out our set of Mickey Mouse egg rings and asked if we could make pancakes for breakfast. The rings are meant to mold eggs into the curved shape of a Mickey Mouse head but we usually use them to shape pancakes. We whipped up a batch of our tasty, satisfying Hearty Oatmeal Pancakes before heading out into the blizzard-like conditions to shovel the newly fallen snow.

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After dropping the first batch of batter into the molds, I checked to see if we had an ample supply of maple syrup for the pancakes. To my dismay, we only had a drop of syrup left in the bottle. “No problem”, I said to myself… “I will make a batch of my own maple syrup”.
I had discovered this recipe last year, around the Thanksgiving holiday, when we had sleep-over guests and had run out of syrup. I quickly scoured my cookbook collection for an appropriate substitute. I ended up making this adapted recipe and I also heated some of our Homemade Concord Grape Jam to act as a flavorful, delicious, topping as well.
I keep the syrup recipe close at hand for we always seem to be running out of maple syrup in this house. Enjoy the recipes and stay warm!

Hearty Oatmeal Pancakes

1 cup old fashioned oats
1 cup flour
2 tablespoons sugar
2 teaspoons baking powder
1 teaspoon salt
2 eggs, lightly beaten
1 1/2 cups milk
1 teaspoon almond extract
1 teaspoon vanilla extract
1/4 cup canola oil

Combine oats, flour, sugar, baking powder and salt in a mixing bowl. In a separate bowl, combine eggs, milk, oil, and extracts. Stir into dry ingredients; just until moistened. Pour batter onto lightly greased, hot griddle. Flip pancakes when bubbles form on top of pancakes. Continue to cook until second side is golden brown.

Homemade Maple Flavored Syrup

1 cup water
1 cup sugar
1 cup brown sugar
1 tablespoon maple flavored extract
1 teaspoon butter flavored extract

Bring the water, sugar, and brown sugar to a boil in a saucepan over medium-high heat. Reduce heat to medium-low, and stir in the maple and butter flavored extract; simmer 3 minutes longer. Serve warm. Refrigerate remaining syrup.

Posted in appetizers/snacks, Baked goods, breakfast, Brunch, Desserts, Food

Ken Williams Orchards Apple Slices

Posted on by lmc

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Many years ago, we traveled from Chicago up to a beautiful apple orchard in Three Oaks, Michigan called Ken Williams Orchards. After a day of picking and picnicking, we headed to the counter to pay for our bushel of apples. On the counter sat a sheet of paper that was entitled, “Favorite Apple Recipes” and listed five of the orchard’s favorite recipes. I asked the clerk if I could have the sheet and she said, “Sure, take one, they’re free!”
Well, I have used this recipe sheet over and over for the last 16 years…our favorite recipe of the bunch is something called Apple Bars. I have changed the recipe a bit and I call them apple slices. It really doesn’t matter what you call them…they will always be delicious! This is definitely the best apple slice recipe I have ever tasted.

Ken William’s Orchards Apple Slices

2 1/4 cups flour, divided
1 1/4 cups sugar, divided
1/2 teaspoon baking powder
1/2 teaspoon salt
1 cup butter or margarine
2 egg yolks
4 cups sliced apples
1 teaspoon cinnamon
1 cup powdered sugar
1 teaspoon vanilla
1 tablespoon milk

Combine 2 cups of flour, 1/2 cup sugar, baking powder and salt. Cut in butter until crumbs are the size of peas. Stir in egg yoke. Press half of the mixture in the bottom of a 9×13″ baking pan, and reserve the rest. Combine apples, remaining flour, sugar, and cinnamon; place apple mixture over crust in pan. Sprinkle with remaining crumbs. Bake at 350 degrees for 40-45 minutes. Cool and drizzle with thin icing of powdered sugar, vanilla and milk.

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Posted in Baked goods, Chicken, Food, Kids in the Kitchen, Main Dish

Crispy Corn Flake (Baked) Chicken Strips

Posted on by lmc

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When I was in college, my roommate invited me to her hometown to spend the weekend with her family. My roommate’s mother was a wonderful cook, she prepared all kinds of goodies for us to munch on during out weekend visit. On Sunday afternoon, just before heading back to our college dorm, J’s mom prepared these delicious chicken strips with oven baked fries and a fresh garden salad. I thought the chicken was absolutely delicious. The meat was super tender, while the crust was flavorful and crunchy.
Years later, after I had graduated and was ready to start a family of my own, I asked J’s mom for this recipe. Oh, it’s so easy to make these strips…the oven baking eliminates the greasy mess that fried chicken leaves behind. Yet, these delectable strips are crispy and delicious. Once you try them, this might be the only way you prepare chicken for your family.

Crispy Cornflake Chicken Strips

4-6 chicken breasts, boneless and skinless
1/4 cup flour
1 teaspoon seasoning salt
1/2 teaspoon pepper
1/2 cup butter, melted
2 1/2 cups corn flake cereal, finely crushed

Preheat oven to 400 degrees. Spray a 15×11″ baking pan with non- stick cooking spray. In three separate mixing bowls, individually place the flour, butter, and corn flakes. Dip the chicken strips in the flour, then the butter, then the corn flake cereal. Place the coated chicken strips on a baking sheet.
Bake 20 – 25 minutes, until chicken is no longer pink. Serve with ketchup, BBQ sauce, or ranch dressing.

Posted in Food, Main Dish, One Pot Meal, Skillet Meal

Kielbasa Skillet Meal

Posted on by lmc

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This is a standby recipe that I have used for years. Three simple ingredients make for a quick and easy skillet meal.
My mother-in-law used to make a variation of this recipe by using kielbasa, sour kraut, apples, and canned potatoes. The flavors seemed a bit strong for me and I am really not a big fan of sour kraut. When J and I started our own family, I altered the recipe to suit our tastes. I buy kielbasa when it’s on sale and store it in the freezer until ready to use. The sausage is pre-cooked so it cooks up fast.
A helpful tip…when baking potatoes, always bake a few extra to add to skillet meals like this one. Having pre-baked potatoes on hand is a real time saver. This one pot meal makes clean up a snap!

1-2 Hillshire Farms Polska Kielbasa, precooked rope link-style
1 medium onion, thinly sliced
3 medium potatoes, baked and cubed
Canola oil to coat pan

Preheat a large skillet and add 2 tablespoon of canola oil to the pan. Cut kielbasa into 1/2″ slices; set aside. Add sliced onions to the skillet and sauté until caramelized. Add cubed baked potatoes to the skillet; sauté until golden brown. Mix in the sliced kielbasa and continue cooking until thoroughly cooked through; about 10 minutes.

Posted in Desserts, Food, Kids in the Kitchen, No-Bake

Tutti Fruiti Frozen Popsicles

Posted on by lmc

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Well, I can’t take credit for this recipe but it happened by accident! M was in the mood for some homemade fruit pops and I had recently cleaned out my cabinet, donating the popsicle molds to the resale shop. Low and behold, while looking for a few great deals at JoAnn’s 70% off sale this week, I found some pink popsicle molds. These looked much better than our old ones and they were less than $3.00…so I bought them. 🙂
Looking around the kitchen, M decided to make up her own recipe for these refreshing frozen treats…

Throw all of your overly ripe fruit and a can of Dole tropical fruit (with juice) in the blender. Purée well. Pour the fruit purée into individual popsicle molds. Freeze overnight. (These can also be made in Dixie cups with popsicle sticks. Fill cups 3/4 full with purée. Freeze for 30 minutes. Then, slip the popsicle stick into the partially frozen popsicle and continue to freeze overnight.) Yummy and refreshing!

Posted in Baked goods, Baking, Bread, breakfast, Food

Just Like Grandma’s Irish Brown Bread

Posted on by lmc

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When I was a young girl, my family used to travel to Ireland every year for our summer holiday. My father worked for TWA (Trans World Airlines) and we had a great travel benefit that we regularly used. My mother was born and raised in County Clare and my father from County Kerry. Our wonderful trips into Milltown Malbay, Spanish Point or visiting Ballybunion always bring the fondest of memories.
Oh, the stories I could tell of the laughs we shared as a family. We would load our tiny rental car up with 8 kids, two adults, and lots of luggage. Relatives would meet us at Shannon Airport and take on a portion of our luggage as we headed toward Milltown.
One of my most vivid memories relates to my grandmother, my mother’s mom. She would get up early to milk the cows and feed the chickens. Then, she would come indoors and bake the most amazing bread. Now, this bread was like nothing I had ever tasted before. Sure, my mom and all the aunts baked their own version of Irish Soda Bread or scones but this was different. The bread was a hearty, textured loaf made with whole wheat flour. She would mix it up by hand, in a huge stoneware bowl (maybe a Green’s or Mason Cash Brand).
I have tried on several occasions to replicate the recipe and this is as close as I have come to the original. If any of you would like to share your recipe for your version of Irish Brown Bread, I would so appreciate it!
If you’re a fan of Irish Soda Bread, check out my family recipe for Mary’s Irish Scones here.

Just like Grandma’s Irish Brown Bread

1 cup all-purpose flour
2 cups whole-wheat flour
1/4 cup quick-cooking rolled oats
2 tablespoons sugar
1 teaspoon baking powder
1 teaspoon baking soda
1/2 teaspoon salt
2 1/2 tablespoons cold butter or margarine
1 1/2 cups buttermilk

Preheat oven to 375 degrees. In a bowl, mix flour, sugar, baking powder, baking soda, and salt. With a pastry blender or 2 knives, cut in butter until mixture forms fine crumbs. Stir in whole-wheat flour and oats. Add buttermilk; stir mixture gently. Turn dough onto a lightly floured board and knead 5-10 times to make a ball. Set on a baking sheet. Pat into a 7-inch circle. With a floured knife, cut a large X on top of loaf. Bake until well browned, about 30-35 minutes. Cool on a wire rack.

Posted in Food, lunch box, Main Dish, salads

Crazy Mixed-Up Caesar Salad

Posted on by lmc

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We are not a family that often eats out. I’d much rather make “copy-cat” restaurant favorites at home. Then, I can tailor the recipe to please the whole family ( for far less money). However, there are times when we are out and about and find ourselves in need of a meal.
A couple of years ago, we went to a new restaurant for a birthday celebration. My daughter ordered a salad that looked quite interesting. She was attracted to the notion that the salad included a few of her favorite foods…noodles, romaine lettuce, and Parmesan cheese. She was quite pleased with her choice and was not disappointed with her meal. As I looked at the salad, I realized that we were paying $9 or so for a Caesar salad with noodles in it. Shortly thereafter, I duplicated the salad in my kitchen and it has since become the only way I prepare Caesar salad for my family. Adding grilled chicken makes this tasty main-dish salad a hearty meal.

Crazy Mixed-Up Caesar Salad

3 small heads of romaine lettuce, chopped into bite-sized pieces
3/4 cup bottled Caesar salad dressing (I use Marzetti’s brand)
3/4 cup Parmesan cheese, shredded (I use Kraft or Sargento Brand)
1/4 cup water
1 16 oz box of noodles, fully cooked and cooled ( I use Ronzoni Smart Taste Brand)
Croutons
Pepper to taste

In a large serving bowl, mix romaine lettuce with fully cooked and cooled noodles. In a smaller bowl, mix 1 cup of dressing with 1/2 cup water to dilute the dressing, mix to combine. Pour dressing mixture over the lettuce and noodles. Toss to coat all of the ingredients. Sprinkle Parmesan cheese over the salad and gently toss. Add croutons and pepper to taste. Serve immediately.

Posted in Baked goods, Baking, Bread, Food

Mary’s Irish Scones

Posted on by lmc

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My family has been making these scones for as long as I can remember. As a young girl, I used to watch my mom make batches of these buttermilk scones without having to use a recipe. She would mix everything up by hand, then swiftly kneed and cut triangular shapes from the rolled dough. During the Lenten season, Mom would make several batches as we would have scones and tea for Friday dinner.
These days, I regularly make scones for my family. I, too, can make them without the recipe but I use a biscuit cutter to uniformly cut the soft dough into circular shapes. We often top the baked scones with homemade strawberry-rhubarb jam.(Although, J and M prefer to top them with gobs of peanut butter.) After removing a batch from the oven, it isn’t long before they’ve all been eaten and everyone is asking for more.

Mary’s Irish Scones

3 tablespoons butter or margarine
2 1/2 cups flour
2 tablespoons sugar
1 teaspoon baking soda
1 teaspoon baking powder
1/2 teaspoon salt
1/2 cup raisins
3/4 cup buttermilk

Heat oven to 375 degrees. Cut margarine into flour, sugar, baking powder, baking soda, salt, with pastry blender until the mixture resembles fine crumbs. Stir in raisins and buttermilk until dough leaves the side of the bowl. Add more milk or flour as needed. Turn dough out onto floured surface. Kneed until smooth, about 1-2 minutes. Roll dough into a round about 1/4 to 1/2″ thick. With a biscuit cutter, cut scones and place on ungreased cookie sheet. Bake for 15-18 minutes or until golden brown and cooked through.